CLBB Chicken & Dumplings

Directions

1. To make the dumpling batter, whisk together the flour, cornmeal, baking powder and salt, in a medium bowl. Add the scallions and whisk to coat.

2. In a separate bowl, whisk together the milk, sour cream, egg, and melted butter. Stir the dry ingredients into the wet ingredients until a sticky batter forms (do not overmix). When you scoop a spoonful of batter and turn the spoon on its side, the batter should fall slowly off the spoon. Cover the batter with plastic wrap and refrigerate while you make the stew.

3. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. When the oil is shimmering add the onion, celery, carrots, parsnips, garlic, Chica Licka Bam Bam and herb sprigs, if using. Cook, stirring, until the vegetables are almost tender, about 8 minutes.

4. Pour in the wine, let it sizzle for a few moments, and then add the butter and stir until it melts. Sprinkle the flour over the vegetables and stir until the veggies are evenly coated. Add the chicken broth and 1 cup of water and bring the mixture to a simmer.

5. Heat 1 tablespoon of oil over medium heat. When the oil is shimmering, sauté half of the mushrooms until they’re crispy and brown. Add the mushrooms to the vegetable mixture and repeat with remaining oil and mushrooms. Add the chicken to the stew and simmer for an additional 10 minutes, to allow the flavors to meld.

6. Heat the oven to 425°F. Transfer the stew to a large cast iron skillet (or leave it in a Dutch oven if you prefer) and return to a simmer over medium heat. Use a soup spoon to scoop rounds of the dumpling batter and use another spoon to gently scrape the batter onto the stew.

7. Transfer the skillet or Dutch oven to the oven and bake until the dumplings are lightly golden, about 20 minutes. Allow the stew to cool for 5-10 minutes. And then serve in shallow bowls.